Roasting
Convection Roasting Chart
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| Time | Internal | |
| Food | Weight | Temp | (min/lb) | Temp | |
| BEEF |
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| Rib roast |
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| Rare | 4 - 6 lbs | 325˚F (162.8˚C) | 25 | 140˚F (60.0˚C) | |
| Medium | 4 - 6 lbs | 325˚F (162.8˚C) | 24 | 155˚F (68.3˚C) | |
| Well done | 4 - 6 lbs | 325˚F (162.8˚C) | 30 | 170˚F (76.7˚C) | |
| Rump roast |
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| Medium | 4 - 6 lbs | 325˚F (162.8˚C) | 20 | 155˚F (68.3˚C) | |
| Well done | 4 - 6 lbs | 325˚F (162.8˚C) | 24 | 170˚F (76.7˚C) | |
| Tip roast |
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| Medium | 3 - 4 lbs | 325˚F (162.8˚C) | 30 | 155˚F (68.3˚C) | |
| Well done | 3 - 4 lbs | 325˚F (162.8˚C) | 35 | 170˚F (76.7˚C) | |
| LAMB |
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| Lamb leg | 3 - 5 lbs | 325˚F (162.8˚C) | 30 | 180˚F (82.2˚C) | |
| PORK |
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| Pork loin | 3 - 5 lbs | 325˚F (162.8˚C) | 30 | 180˚F (82.2˚C) | |
| Pork chops | 1 | 325˚F (162.8˚C) | 45 - 50 | N/A | |
| 1" thick |
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| total time |
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| Ham, fully | 5 lbs | 325˚F (162.8˚C) | 15 | 130˚F (54.4˚C) | |
| cooked |
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| POULTRY |
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Operation | Chicken, whole | 350˚F (176.7˚C) | 25 | 180˚F (82.2˚C) | ||
Turkey, | 12 - 16lbs | 325˚F (162.8˚C) | 11 | 180˚F (82.2˚C) | ||
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| unstuffed |
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| Turkey | 20 - 24 lbs | 325˚F (162.8˚C) | 11 | 180˚F (82.2˚C) | |
| Turkey, stuffed | 12 - 16 lbs | 325˚F (162.8˚C) | 9 - 10 | 180˚F (82.2˚C) | |
| Turkey, stuffed | 20 - 24 lbs | 325˚F (162.8˚C) | 9 - 10 | 180˚F (82.2˚C) | |
| Turkey breast | 4 - 6 lbs | 325˚F (162.8˚C) | 20 | 180˚F (82.2˚C) |
Note: The above information is given as a guide only.
Broiling
CONV BROIL* (Convection Broil)
The top element operates at full |
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power. This function is exactly |
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the same as regular broiling with |
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the additional benefit of air |
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circulation by the motorized fan |
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in the rear of the oven. Smoke is |
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reduced since the airflow also |
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reduces peak temperatures on | convection broil |
the food. Use this setting for |
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broiling thick cuts of meats. |
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*Note: This function uses a
HI BROIL
Heat radiates from both broil elements, located in the top of the oven cavity, at full power. The distance between the foods and the broil elements determines broiling speed. For fast broiling, food may be as close as 2 inches (5 cm) to the
broil element or on the top rack. Fast broiling is best for meats
where rare to medium doneness is desired. Use this setting for broiling small and average cuts of meat.
MED BROIL
Inner and outer broil elements |
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pulse on and off to produce less |
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heat for slow broiling. Allow |
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about 4 inches (10 cm) between |
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the top surface of the food and |
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the broil element. Slow broiling |
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is best for chicken and ham in |
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order to broil food without over- |
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browning it. Use this setting for | medium broil |
broiling small and average cuts |
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of meat. |
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Operation
30 | 31 |
